• Adhere to standard operating procedures for culinary associates.
• Be positive in a cooperative working climate maximizing productivity and employee morale & engagement.
• Provide feedback to culinary leadership necessary tools, materials & information for your team to be successful.
• Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal. networks; participating in professional organizations.
• Maintains a calm presence, especially under stressful situations.

• Ensure the operation is set for success and ready to open daily.
• Maintain up to date knowledge of all food & beverage menu items.
• Ensure proper sanitation of the Back of House operations and keep the restaurant well maintained and organized at all times.
• Assist restaurant staff when necessary to provide optimum service to guests.
• Maintain proper inventory controls.
• Provides food preparation assistance by washing, peeling, cutting, and seeding vegetables and fruits; cleaning, cutting, and grinding meats, poultry, and seafood.
• Prepares soups and sauces.
• Controls recipes by weighing and measuring designated ingredients.
• Maintains safe, secure, and healthy work environment by cleaning work areas, equipment and utensils.
• Works with steward department as needed - segregating and removing garbage; steam-cleaning or hosing garbage containers; following sanitation standards and procedures; complying with legal regulations.
• Management of FIFO and par levels – inventory regulations, requisitioning supplies, and proper storing.
• Maintain proper uniform, name tag, and hat in accordance to Blue Harbor Resort & Conference Center Handbook.
• Full cooperation, understanding, and adherence of Blue Harbor Resort & Conference Center Handbook.

• Promotes team spirit and works collaboratively to achieve team goals.
• Has attendance record aligned with Blue Harbor Resort & Conference Center Handbook and can be trusted to handle a high level of responsibility.
• Dedicated to exceeding quality standards and providing products and services of the highest caliber.
• Inspires others with enthusiasm and positive energy.
• Places high priority on personal and professional growth. Keeps knowledge and skills current through continued education, reading industry journals, and participating in professional organizations.
• Thorough understanding of sanitation-related issues. Takes all precautions and preventative measures necessary to ensure a clean food preparation environment.
• High School diploma or equivalent experience.
• Maintains Servsafe certification.
• Hands-on in Health code compliance and state regulations.
• Ability to pass Culinary Exam 2 with a score of 90%.
• Ability to pass level 2 cooking practicum and any previous level practicum.
• Ability to pass all level 2 culinary quizzes or testing based on menus and knowledge.

• Lift up to 50 lbs., sit and/or stand for long periods.

Blue Harbor Resort & Conference Center sprawls across 12 acres of Lakefront property, boosting stunning surroundings and views of Lake Michigan. Blue Harbor Resort & Conference Center is located in Sheboygan, Wisconsin. Both the Resort and the community is a true destination.